Monday, May 13, 2013

Triple Chocolate Cupcakes {gluten and dairy free!}

So many things to catch up on, where to start?!

I'll start with cookies:) I've been doing a lot of cooking and baking lately (recipes coming soon!). 
Chocolate Chip
Cowboy Cookies (oatmeal chocolate chip)
Trisha Yearwood's Fancy Chili
I got a pedicure a few weekends ago with my co-workers (I realized I hadn't had one since before Nick and I were married - over 3.5 years ago which seems crazy!). 

Our lovely landlord turned off our heat to our building. But we live in Minnesota and it's still been cold here. I was completely bundled in numerous layers to survive the weekend inside our apartment. I didn't even complain about it (ok.. that was sarcastic.. I totally complained - sorry honey:)).

Yesterday was Fibromyalgia Awareness Day! I wore my purple today (since I wore my PJs yesterday.. :)) to support it. The butterfly is also a recognized symbol for fibromyalgia. One day, fibro will no longer have a grip on me. 
The good news is that our high jumps from 70 today to 92 tomorrow and I'm quite excited about it! I got a pedicure you know and I've hardly been able to show to the world yet with chillier temps! Things are also finally turning green outside (longest winter evvvvverrrrr).

Speaking of things I've baked lately, these cuties really take the cake! Cupcake that is ;)

Triple Chocolate Cupcakes
Makes 12 cupcakes
I baked these for a co-workers birthday a few weeks ago. OMGosh, if you like chocolate, make these. You won't regret it. 

I texted another co-worker to see what the birthday girl's favorite flavor was. Chocolate. So I went for it! The more chocolate, the merrier. 

These cupcakes are so dense, filling, and satisfying, I must say.

Chocolate Cupcakes

2/3 cup Bob's Red Mill all purpose flour (or regular if you eat gluten)
2 1/2 tbs unsweetened cocoa powder
3/4 tsp baking powder
1/4 tsp salt (I didn't add this since I used salted butter)
3 oz. bittersweet chocolate, chopped (mine is Ghirardelli's 72% cocoa (dairy free))
11 tbs Earth Balance butter (or regular dairy butter)
3/4 cup plus 2 tbs sugar
3 eggs at room temperature
1 tsp vanilla extract

Preheat oven to 350 degrees. Line 12-cup muffin pan with liners.

In a bowl, whisk together the flour, cocoa powder, baking powder and salt. Place the chocolate and butter in a microwaveable bowl, and microwave for 30 seconds, stir, and microwave in 15 second increments until it is melted and smooth (careful not to overcook). Allow the mixture to cool to room temperature, 10-15 mins.

Using a wooden spoon, stir the sugar into the chocolate mixture until combined. Stir in the eggs one at a time, beating until combined after each addition, then beat in the vanilla. Gently fold in the flour mixture until no traces of flour remain; do not over mix.

Divide the batter evenly among the muffin cups, filling each one about 3/4 fill. Bake until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached, 22-24 minutes. Transfer the pan to a wire rack and let cool for 5 minutes and transfer the cupcakes to the rack and let cool completely, about 1 hour. While they cool, whip up the buttercream frosting below. 

Chocolate Buttercream

3 cups confectioners' (powdered) sugar
8 tbs Earth Balance Butter (or regular)
2 1/2 tbs almond milk (or regular), plus more if needed
Cocoa powder - I didn't measure, but maybe added 2-3 tbsp
Hershey's syrup (optional) - I didn't measure, but maybe added 1 tbsp (I tasted the frosting and tweaked it until I liked the amount of chocolate flavor)
1 tsp vanilla extract
1/8 tsp salt 
1 dash of cinnamon (optional - I just love it)
Mini chocolate chips as garnish - grated chocolate would be really cute on top too!

Have all ingredients at room temperature

In the bowl of an electric mixer, combine the confectioners' sugar, butter, almond milk, and the vanilla and beat on low speed until combined, about 1 minute. Then add the cocoa powder, let that get mixed in well, and add the hershey's syrup (this is optional) and allow it to mix together. When you like the chocolate flavor you've reached, increase the speed to medium and beat until you reach your desired consistency, adding more milk or powdered sugar if needed. 

I put the frosting into a ziplock baggie and cut off the corner to use to pipe on the frosting. I start on the outside, making a large circle, and keep circling in until you get to the middle, I typically build the middle a little higher for fun. I added the chocolate chips individually to get them to stick into the frosting.

I ended up having a little bit of frosting left over (warning - this frosting is highly addictive, and once you eat one spoonful, it may be difficult to stop). It's great on cookies, graham crackers, etc. to use up any extra. 

You've got to try these ones. 

Today's Pinspiration:
From Instagram - credit on photo

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